WEEK 1 :: SUPPERS


So to keep me accountable with a new years resolution: cooking one new meal a year- a week, I'm starting a weekly series here called Suppers, even though I may try new breakfast recipes as well. Each Monday I'll post the new recipe tried along with a couple of pictures of the adventure. Cooking is fun and most of the time rewarding, but life can get so busy that cooking a good meal or trying new recipes fall to the wayside. In my house we love food...we love homecooked food. Who doesn't love a good home cooked meal? My husband is loving this resolution. Here's the new recipe for week one:

#1--Braised Coconut Spinach & Chickpeas with Lemon
recipe from the kitchn with a few adaptions
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2 teaspoons oil or ghee (I used olive oil)
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece (didn't use)
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes (optional) (used cayenne pepper) 
15-ounce can chickpeas, drained
1 pound baby spinach
14-ounce can coconut milk (used light coconut milk)
1 teaspoon salt, or to taste
1 teaspoon ground ginger
To serve:
Whole roasted sweet potatoes
(didn't use)
Cilantro leaves, to garnish (didn't use)
Toasted unsweetened coconut, to garnish (didn't use)
Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently.
Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.
Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary. I added a teaspoon of brown sugar here.
Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish. I served over organic brown rice.
This dish was delicious and will be made again and again!!! xo, jen



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